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Topic: cherry blossom/patterned cake rolls? (Read 4958 times)

My latest obsession. I would like to make something like this http://www.delightdulce.com/2013/03/heart-patterned-cake-roll.html for ds's birthday ( with cherry blossoms). ( he's obsessed with anything japan).Did a little research and figured it out but was wondering if anyone here has ever attempted this? I'm a fair baker but for some reason cake rolls don't always come out right for me.

For those who are curious, from whats I could gather, you make a small batter, divide into small bowls and add food coloring. With a pastry bag, you draw the pattern on baking paper ( let's say a row of red hearts(, then freeze while you make the cake batter, pour over the new frozen decorations and bake. Then turn over remove the paper and voila! You have a roll with baked on design. Well, in theory, anyway

I haven't done the pattern with the frozen batter before, but have done general cake rolls. The only time I passed the recipe to someone though she (a woman my mother's age) accused me (at about the age of 14) of sabotaging her because it didn't work, so maybe my methods aren't so great lol I just use a jelly roll pan for the baking, then I cover a clean towel, piece of cloth, or a sushi mat with powdered sugar, flip it out carefully and then slowly do the rolling so that it gets accustomed to the shape.

That's really cute. Our cake rolls seem to have a sort of similar basic recipe but if the filling is going to be something like whipped cream that requires a cooled off cake then some, maybe a third, of the flour will be substituted with a starch (we use potato starch) which seems to make it more flexible. I don't make them often as I prefer cakes but I don't remember having any particular problems with them.

For the record: anything that is baked recoils in horror in my prescence. However, that said, I can look up cherry blossom patterns for you, and possibly even help with design.

thanks - i have the pattern and recipe and a youtube video that shows how it's done. I just wanted to know if anyone here has actually tried it.

and thanks NyaChan- maybe i should give the "slowly" thing a try

Only suggestion that comes to mind is to make the batter that you are going to use for the pastry bag thicker/stiffer. Or use metal cookie cutters to hold the batter while it freezes. (which might not work if you can't find cherry blossom cutouts) I would divide the recipe into 2/3 and 1/3 if possible and reduce the liquid in the 1/3 batter.